Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 213grams salmon, drained, flaked, and pin boned
- 1 lemon, cut into wedges, to serve
- 100grams prepared quinoa
- 2 eggs, beaten
- 2 cloves garlic, crushed
- 1 lemon, grated zest
- 40grams green capsicums, deseeded and finely chopped
- 1teaspoons freshly ground black pepper
- 1 pinch sea salt
- 2-3tablespoons olive oil
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
18.2grams
Fat
25.8grams
Carbs
19.4grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The capsicums and quinoa add a fresh take to this quick and easy-to-make recipe for fishcakes. Serve with a light tossed salad for a delicious and filling meal.
Method
Step 1 of 3
Place the salmon, quinoa, eggs, garlic, lemon zest, green capsicums, and black pepper in a large bowl. Season to taste with sea salt and mix well until fully incorporated.
Step 2 of 3
Divide the mixture into eight equal-sized portions. Gently form each portion into a patty-like shape. Place the cakes on a plate and chill in the fridge for about 15 minutes.
Step 3 of 3
Heat the oil in a large frying pan over a medium heat. Gently place the cakes in the pan and fry for 4 minutes on each side, until golden brown and cooked through. Do this in batches to avoid overcrowding the pan. Remove from the heat and serve hot with lemon wedges and a watercress salad.
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